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Chocolate Pie


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Rate this recipe 4.4/5 (25 Votes)
Chocolate Pie 1 Picture


  • Filling:
  • One 9-inch graham crust
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour*
  • 1/3 cup cocoa powder, preferable dark cocoa
  • 2 cups milk
  • 3 large egg yolks
  • Pinch salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter
  • Whipped Creme / Crème Chantilly:
  • 1/2 cup heavy cream, very cold
  • 1 1/2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 1 teaspoon vanilla extract
  • Chocolate Shavings (optional):
  • 1 good quality chocolate bar, about 3-5 ounces


Adapted from


Step 1

1. Preheat oven to 375°F.
2. Best results are obtained by pre-baking graham crust. Follow manufacturer’s directions.
3. In a saucepan whisk together sugar, cornstarch, flour and cocoa powder. Whisk in milk, egg yolks, salt and vanilla extract. Whisk mixture constantly over medium heat to a full boil.
4. When mixture bubbles and is thick remove from heat and stir in butter. Pour in pre-baked pie shell. Place in refrigerator and let cool completely, at least 2 hours.
5. Meanwhile prepare chocolate shavings. Best results are obtained if chocolate is at about 75°F. Using a vegetable peeler, shave chocolate in same manner as peeling a carrot.
6. For whipped cream, use a cold bowl and whip together cream, sugar and vanilla until firm peaks form. Decorate pie with whipped cream and chocolate shavings. Refrigerate at least 2 hours.

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